I’d never had a plantain before, but now I can’t get enough of them. I just love their savory, subtly-banana flavor, and that they’re a yummy Paleo-approved starch means I can widen my horizons from sweet potatoes and yams. Yay! This soup is rich and creamy and would incidentally make a great “cheese” or “nacho” sauce for any reason!
All-natural, organic makeup and skin care
Araza Natural Beauty, founded by two sisters with Celiac disease, is the first Paleo-certified beauty company to offer a full range of products for skin, eyes, cheeks, and lips–all of which are additive, dairy, and gluten free. In all my years of experimenting with natural makeup, this has become my favorite, fool-proof brand for everyday looks!
- 2 teaspoons coconut oil
- 3 stalks celery (chopped)
- 2 whole carrot (chopped)
- 1 whole red onion (chopped)
- 2 cloves garlic (minced)
- 5 cups chicken broth
- 2 large plantain (green, chopped)
- 1 whole bay leaf
- 1 teaspoon ground black pepper (omit for AIP)
- 1 teaspoon sea salt
- 1/4 teaspoon ground ginger
- 1/4 cup cilantro (chopped)
- Heat the fat in a large stockpot over medium heat. Cook the celery, onion, carrot, and garlic until tender, about 5 minutes.
- Add the broth and bring to a boil, then reduce the heat to medium-low.
- Add the plantains, bay leaf, ginger, and salt.
- Simmer uncovered 40-50 minutes or until the plantains are fork-tender. Remove the bay leaf.
- Puree the soup in a blender, then serve garnished with cilantro.